2

votes

Heart Attack...(kind of)

Answered on August 19, 2014
Created January 04, 2011 at 9:18 PM

I recently added some beef heart to my monthly meat order. I'm not gonna lie, I had no idea how big these things were! I feel like I could play football with the thing in a pinch.

My question is, How the heck to I tackle this beast? I own a crockpot, and an oven.. getting a bbq soon.

Thanks PaleoHacks!

77877f762c40637911396daa19b53094

(78467)

on March 22, 2011
at 06:10 AM

When I do heart steaks I heat up the cast iron skillet (usually in the oven at about 450) Then I season the steaks. Add a bit of beef tallow if you like and quick cook the heart steaks for a few minutes each side. Stays tender and not chewy. Doesn't need to be cooked through in this preparation. I am not sure but heart may be one of those meats that either needs to be cooked pretty quick or very long to be palatable. Never tried long cooking, I'm too hungry.

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on January 04, 2011
at 11:31 PM

How do I tell when done, am I going for pink, or cooked throughout?

66e6b190e62fb3bcf42d4c60801c7bf6

(12407)

on January 04, 2011
at 09:58 PM

This is how I approached it also. Similar to the way I approach liver.

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8 Answers

1
Cb2415c2aef964ab499a09dc92ae7e01

(783)

on January 05, 2011
at 03:07 AM

I recently made beef heart bourguignon and it was delicious. There many recipes on internet; just omit the flour and it is still fine. I did something like this.

1) cube and brown meat (I used tallow)
2) cover in dutch oven and braise in wine and stock on very low heat until tender
3) cooked bacon in separate pan, then added that
4) cooked mushrooms and onions in bacon grease, added those
5) thyme, bay, salt
6) some parsley sauce for serving

Beef heart is a little tougher so I like it slow cooked this way or ground up and mixed with regular beef for chilis and other ground meat concoctions. You can marinate and cook it fast, but hearts of smaller animals are more tender and turn out better this way.

1
Medium avatar

on January 04, 2011
at 09:28 PM

Personally, I would probably slice it into steaks of a sort and pan-fry it in pasture butter with garlic and onions. After frying it, I would add some cream and madeira to the pan and create a sauce for it. No idea how it would turn out, but I imagine it would be passable.

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on January 04, 2011
at 11:31 PM

How do I tell when done, am I going for pink, or cooked throughout?

66e6b190e62fb3bcf42d4c60801c7bf6

(12407)

on January 04, 2011
at 09:58 PM

This is how I approached it also. Similar to the way I approach liver.

77877f762c40637911396daa19b53094

(78467)

on March 22, 2011
at 06:10 AM

When I do heart steaks I heat up the cast iron skillet (usually in the oven at about 450) Then I season the steaks. Add a bit of beef tallow if you like and quick cook the heart steaks for a few minutes each side. Stays tender and not chewy. Doesn't need to be cooked through in this preparation. I am not sure but heart may be one of those meats that either needs to be cooked pretty quick or very long to be palatable. Never tried long cooking, I'm too hungry.

0
5de2fffda92c0bf2be7ede10cad55546

(1781)

on January 16, 2011
at 11:34 AM

I ran it through the food processor. It made excellent patties, in fact anywhere you would use ground beef. It's a fair lump of an organ and you end up with a heap of meat for a few dollars. Excellent value..

0
A480640a53eb5dc8966f49141942f705

on January 05, 2011
at 02:22 AM

Cooking for Geeks says something about squid collagen that echoes the bimodal recommendations here — just a speculation though. I'd love to try sous viding beef heart one day!

0
C53665c3f012fa1ede91033b08a8a6e7

(2269)

on January 05, 2011
at 12:54 AM

I've tried fast n hot (anticuchos), and low n slow in a crock pot stew. In both cases the meat was tough and rubbery with a bloody/iron-y taste. Blech.

I'd be willing to try it ground and mixed in with regular ground beef and maybe some liver*, but I don't own a meat grinder.

*Tried it a few months ago. Tasted OK but the texture was VERY off-putting. I couldn't eat more than a few bites. I do like liverwurst, though, esp. fried a little in bacon fat.

0
E2b9c679315c7c9c7265783dde89f350

on January 05, 2011
at 12:01 AM

From what I understand, it's either fast and hot, or low and slow, though I've heard many people say that it's great marinated and grilled. I've only made it in the crock pot (on low) and it turns out decently well, but I have plans to try it in a stir fry, and possibly in a stew.

I cook mine through (low and slow), and I can't imagine that leaving it pink would make it more tender (having sliced up two hearts so far, it's very tough even raw), but there's no harm in trying it!

0
9d43f6873107e17ca4d1a5055aa7a2ad

on January 04, 2011
at 10:34 PM

Slice, marinate, grill/fry. My marinate is lime juice, chili pepper, and tamarind puree. Mmmm...

Seasoning with salt really brings out the tasty flavor.

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